مدل نوآوری پایدار برای کسب‌و‌کارهای کوچک و متوسط در بخش صنایع غذایی

نوع مقاله : مقاله پژوهشی

نویسندگان

1 استادیار بخش مدیریت صنعتی، دانشکده اقتصاد، مدیریت و حسابداری، دانشگاه یزد، یزد، ایران

2 دانشجوی دکتری بخش مدیریت صنعتی، پردیس آزادی، دانشگاه یزد. یزد. ایران

3 دانشکده اقتصاد، مدیریت و حسابداری، دانشگاه یزد، یزد، ایران

چکیده

نیاز روز افزون جامعه به غذا، کاهش منابع غذایی و عدم تعادل تغذیه‌ای، آسیب‌های زیست‌محیطی در بخش صنایع غذایی، بحران کم آبی و تغییر شرایط آب‌وهوایی، نیاز فوری برای رسیدگی به پیامدهای عمده زیست‌محیطی و حرکت به سوی توسعه پایدار در زنجیـره تامین مواد غذایی را ضروری می‌سازد. هدف اصلی این پژوهش طراحی مدل نوآوری پایدار برای کسب و کارهای کوچک و متوسط در بخش صنایع غذایی است. بدین منظور ابتـدا با مرور ادبیات پژوهش و انجام مصاحبه با متخصصان و مدیران حوزه صنایع غذایی کشور، مولفـه‌های موثر در شکل‌گیری نوآوری پایدار در سیستم‌های تولیدی صنایع غذایی، شناسائی گردید. برای شناسائی و استخراج عوامل و متغیرها از روش تحلیل مضمون استفاده شد. در مرحله بعد، سطح‌بندی و تعیین روابط بین عوامل با بهره‌گیری از مدل سازی ساختاری تفسیری صورت گفت. نهایتا، برای تعیین وزن هر یک از عوامل از فرآیند تحلیل شبکه‌ای بهره گرفته شد. نتایج این پژوهش حاکی از آن است که سیاست‌های دولت، فشارهای اجتماعی سبز و فرهنگ سبز جامعه مهمترین عوامل در شکل‌گیری نوآوری پایدار می‌باشد. همچنین در مراحل نخستین توسعه، باید تمرکز بر تدوین استراتژی سبز شرکت‌ها، تقویت قابلیت‌های سازمانی و کسب مزیت‌های اقتصادی برای بتگاه‌ها باشد.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Designing a Sustainable Innovation Model for Small and Medium Businesses in the Food Industry

نویسندگان [English]

  • Habib Zare َ Ahmadabadi 1
  • mohammad kazem Attaran 2
  • Alireza Naser Sadrabadi 1
  • Davood Andalib Ardakani 3
1 Assistant Prof. Faculty of Industrial Management department, The School of Economy, Management and Accounting, Yazd University, Yazd, Iran.
2 PhD student in Industrial Management, yazd university, yazd, iran
3 The School of Economy, Management and Accounting, Yazd University, Yazd, Iran.
چکیده [English]

The growing need of the society for food, the reduction of food resources and nutritional imbalance, the environmental damage in the food industry, the water shortage crisis and the changing climate, the urgent need to address the major environmental consequences and move towards sustainable development in this sector is essential. The main purpose of this research is to design a model of sustainable innovation for small and medium businesses in the food industry. In this research, by comprehensive review of research literature and interviews with experts and managers in the field of food industry and using thematic analysis method, important factors and variables in sustainability innovation in small and medium businesses were identified and extracted.Then, interpretive structural modeling was used to determine the priorities and relationships between the factors. Finally, the analytic network process was used to determine the weight of each factor. The results indicate that government policy, green social pressure and green culture of society are the most important factors in the formation of sustainable innovation. And government should focus on green strategies formulatin, organizational capabilities reinforcement and acquisition of economic competencies between firms.

کلیدواژه‌ها [English]

  • Sustainable Innovation
  • Food Industry
  • Small and Medium Businesses
  • Environment

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  • تاریخ دریافت: 19 اردیبهشت 1400
  • تاریخ بازنگری: 03 مرداد 1400
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